Dōngpō ròu (China)



  • 1,1 lbs pork ribs or pork loin (boneless)
  • 4 tablespoons of soy sauce
  • 4 tablespoons of sugar
  • 2 tablespoons rice wine or white wine
  • 2 slices of fresh ginger
  • 2 green onions (chopped)
  • 2 glasses of water
  • 2 tablespoons of oil
  • Fresh greens (optional)

Cut the pork into pieces about 1,96 inc in size and put them in a saucepan. Add enough water to cover it with water. When it starts to boil, boil for 2-3 minutes and then strain. With this process, you will ensure that the excess fat and blood of the meat are cleaned.

Heat the oil in another saucepan. Add the ginger slices and lightly roast them on low heat, letting them release their scent.


Remove the roasted ginger from the pot and add the meat. Fry on low heat until the meat is brown on both sides.

Mix soy sauce, sugar, rice wine and water in a bowl. Pour the mixture over the meats and heat over high heat until it begins to boil.

Bring the mixture, which starts to boil, to low heat, close the lid of the pot and cook slowly for about 1.5-2 hours. Stir once in a while to let the meat absorb the sauce completely. Cook until the meat is tender.

When the cooking time is complete, transfer the meat to a serving plate and sprinkle with chopped green onions. You can serve it with white rice or mushroom soup on the side. Optionally, you can garnish with fresh greens.


 

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